Historic events often leave their mark on gastronomy as well. The same is the case with Klezenbrot, fruit bread prepared at Christmas time, originating from Austria, and which was in a changed recipe prepared at renowned pastry shops around the city of Zagreb in 20th century. It is hard to be found in today’s offer of sweets, and this recipe is worth the effort. It will provide a wonderful aroma on the Christmas morning on your table, next to a cup of coffee.
150 g (4.5 oz) soft flour
2 teaspoons sugar(20 g)
1 flat teaspoon dry yeast
pinch of salt
75 g (2.6 oz) butter
1 tablespoon warm water
50 g (1.75 oz) chopped almonds or walnuts
50 g (1.75 oz) finely chopped prunes
50 g (1.75 oz) finely chopped dried apricots
50 g (1.75 oz) rasins
2 tea spoons soft flour (20 g)
2 teaspoons lemon juice
180 g (6.3 oz) sugar
7 teaspoons water (60 g)
Mix the dry ingredients in a bowl (flour, sugar, yeast, salt). Add grated lemon rind, egg, melted butter and water and prepare a soft pastry with an electric blender or hand. Let the pastry rest for about half hour.
For the filling mix the dried fruits and nuts with flour and lemon juice. Heat up the sugar and water in a bowl for about 15 minutes or until the temperature reaches about 105˚C (221˚F).
On a floured surface roll out the pastry in a square, of about 3 mm (0.12 in) thickness.
Pour the fruit syrup over the fruit and nuts mixture and mix quickly, because the preparation hardens fast. Move the filing to the center of the rolled out pastry and form a roll. First fold the upper and lower parts of the pastry, and then the ones on the side in order to get a loaf. Turn the edges downwards and place in a baking mold lined with baking paper.
Coat the surface with beaten egg and yolk. Let it dry well and then coat with another layer of eggs. As a decoration, imprint on the surface several half of nuts or almonds.
Bake in an oven previously heated to 180˚C (356˚F) for about 35 minutes.